Creamy Dill Lemon Pasta (Printable)

Light, velvety pasta with dill, lemon zest, and smooth cream sauce, perfect for an easy vibrant meal.

# Ingredient list:

→ Pasta

01 - 12 oz dried pasta (fettuccine, linguine, or penne)

→ Sauce

02 - 2 tbsp unsalted butter
03 - 2 cloves garlic, minced
04 - Zest of 1 lemon
05 - ¾ cup plus 1 tbsp heavy cream
06 - 2 tbsp fresh lemon juice
07 - 1 tsp Dijon mustard
08 - 1 tsp salt, plus more for pasta water
09 - ¼ tsp freshly ground black pepper
10 - 1½ oz grated Parmesan cheese
11 - 3 tbsp chopped fresh dill, plus extra for garnish

→ Optional Additions

12 - 1 cup peas (fresh or frozen)
13 - 5 oz smoked salmon, flaked (omit for vegetarian)

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following package instructions. Reserve ½ cup of pasta water, then drain.
02 - Melt the butter in a large skillet over medium heat. Add minced garlic and lemon zest; sauté for 1 minute until aromatic.
03 - Stir in heavy cream, fresh lemon juice, and Dijon mustard. Simmer gently for 2 to 3 minutes until slightly thickened.
04 - Add grated Parmesan, salt, and black pepper. Stir until the cheese melts and the sauce becomes smooth.
05 - Add drained pasta to the skillet. Toss to coat, adding reserved pasta water as needed to achieve a silky consistency.
06 - Stir in chopped dill and peas if using. Toss until evenly combined and warmed through.
07 - Taste and adjust salt or pepper as desired. Serve immediately, garnished with extra dill and smoked salmon if desired.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, which means you can have something elegant on the table before hunger turns into hangry.
  • The balance of tart lemon and soft dill feels more refined than it should for something this easy to pull off.
  • It's the kind of dish that tastes like a secret you've been keeping from yourself.
02 -
  • Don't let the cream boil aggressively or it will separate and turn grainy—medium heat is your friend here, and patience matters more than speed.
  • The pasta water is not an afterthought; those starchy droplets are what transform a pool of cream into something that clings to the pasta and feels cohesive on the plate.
03 -
  • Reserve your pasta water before draining—this one habit will change how every cream-based pasta tastes, giving you control over the consistency right up until service.
  • Taste the sauce on its own before adding the pasta so you know exactly what flavor you're building on, then taste again after combining to catch any final adjustments needed.
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